Roasted red peppers, velvety eggplant, melted tomatoes, creamy garlic, and meaty portabellas are the perfect combination for a traditional Italian sauce. But, who has the time for creating a meal like that? You do! This recipe is so ezpz you are going to do back-flips! Combining slow-roasted vegetables with fresh basil and creamy roasted garlic produces a rich, caramelized medley that will momentarily transport your family to Tuscany. Danielle’s recipe is focused on vegetables that are bursting with phytonutrients - compounds that give plants their color and protect humans (and plants) from disease! This recipe is a win-win in our book - we add the veggies to pasta, use it for homemade pizza toppings or add it to the top of a burger.
Simple Mediterranean Roasted Vegetable Pasta
By Danielle Shea-Tan, MS, CHHC
Functional Family Nutritionist
Danielle Shea-Tan, MS, CHHC
Danielle is passionate about helping families ditch processed foods and start making real, wholesome food that is both simple and delicious. She blows our minds with fascinating "nutritional nuggets" about foods and herbs.
Danielle has written a book called "52 Small Changes for the Family," an inspiring guide that helps families make one small change each week to improve their overall happiness and health.
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